Abstract
ABSTRACTPossible endogenous components having a promoting effect on the color formation of processed meat products were identified from two subfractions, B and C, in the low‐molecular weight sarcoplasm fraction. Thin‐layer chromatography indicated that subfraction B contained GSH, ATP and IMP, while subfraction C contained IMP and ribose. The presence of GSH and IMP in subfraction B was confirmed by the ultraviolet absorption spectra. GSH promoted the color formation and the decomposition of nitrite in both aqueous model and meat systems. The promoting effect was remarkable in the former system. ATP, IMP and ribose enhanced CFA when added with GSH to the meat system. This suggests that the combined action of these identified endogenous components contribute to the color formation of processed meat products in the rapid curing process.
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